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CAKE FLOUR

CHOCOLATE SQUARE SUBSTITUTE

HARD COOKED EGG

Place eggs in cold water and bring to a simmering temperature. Turn occasionally with a spoon to keep yolk in the center of the egg. Cook for 15-20 minutes. Turn cold water on the eggs and chill

MOTH REPELLENT

1/2

pound dried rosemary

1/2

pound dried mint leaves

1/2

pound dried thyme

2

tablespoons whole cloves

Mix ingredients and place them in a cheese cloth bag. Tuck the bag among your woolens in a closed bag, closet or box to ward off moths

PLAY DOUGH

1

cup flour

1/2

cup salt

1

cup colored water

2

teaspoons cream of tartar

1

tablespoon oil

Mix all ingredients in heavy aluminum saucepan. Cook over med heat 2-3 minutes. It will form a rubbery ball. Do not overcook. Store in airtight container. Keeps months

POLISH SILVER

tarnished silverware
an aluminum pan
baking soda
salt

Pour 2 quarts of water into the pan and then add 2 teaspoons of baking soda and 2 teaspoons of salt. Bring the solution to a boil. Then turn off the heat. Now carefully put the silverware into the solution so that each piece touches the pan. Make sure silverware is covered by solution. After a few minutes, remove silverware and rinse in water and dry. To clean pan: boil water in it and pour in a package of Kool-Aid and keep boiling until it comes clean or cook rhubarb in it

TEETHING BISCUITS

300 degrees for 20-30 min

2

tablespoons shortening

1/3

cup sugar

1

egg

1

teaspoon baking powder

1/4

teaspoon salt

1 1/2

teaspoons vanilla

1

teaspoon water

1 1/2

cups baby cereal

Cream shortening and sugar together. Add egg, baking powder, salt, vanilla, and water. Mix until well blended. Gradually stir in cereal. Knead well until smooth. Pat into rectangle 12 X 2 1/2 cut it into 12 one inch bars. Smooth edge so they will not be sharp. Place on baking sheet. Bake until dry. Store in uncovered container overnight

WILD RICE

How to Cook

Rinse wild rice well and drain. In a large pan (since wild rice will expand up to 3 times its size), add wild rice to boiling water at a ration of 4 parts water to 1 part wild rice. Bring to a boil again and simmer wild rice from 30-40 minutes. When wild rice becomes tender and fluffy but not mushy, take a fork, fluff and cook for an additional 5 minutes. Drain water and use in your favorite recipe